Hearty German Goulash: A Comforting Stew You'll Love

Experience the warmth of German Goulash, a savory stew packed with tender beef, peppers, and aromatic spices.

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Prep Time 30

Cook Time 2

Total Time 2 30

Servings: 6 servings

Course: Dinner

Cuisine: German

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 tablespoons Olive Oil Can substitute with vegetable oil if necessary.
2 medium Onions Use yellow or brown onions for best results.
3 pounds Beef Chuck Roast Choose well-marbled cuts for optimal tenderness.
1 medium Green Pepper Can be omitted for lower carb content.
4 cloves Garlic Fresh garlic is preferable.
1 large Tomato Canned diced tomatoes can be used.
1 teaspoon Kosher Salt Adjust to taste based on personal preference.
1 teaspoon Black Pepper Adjust to taste based on personal preference.
2 tablespoons Hungarian Paprika Consider smoked paprika for an additional layer of flavor.
1 teaspoon Dried Marjoram Substitutes include thyme or oregano.
1 teaspoon Caraway Seed Optional for those who may not prefer strong flavors.
2 tablespoons Tomato Paste Can use double concentrated paste for a richer taste.
3 cups Beef Broth Opt for low-sodium broth to control salt levels.
1 cup Dry Red Wine Can be replaced with additional broth.
1 leaf Bay Leaf Remove before serving.
2 tablespoons Fresh Parsley Chives can be used as a substitute.

Equipment

Dutch oven
stovetop

Method

Step-by-Step Instructions for German Goulash

Preheat your oven to 325°F (163°C) while gathering your ingredients. Place a sturdy Dutch oven over medium heat.
Add 2 tablespoons of olive oil to the hot Dutch oven, and sauté the chopped onions for about 15-20 minutes until golden brown and fragrant.
In the same pot, sear the cubed beef chuck roast in a single layer for 5-10 minutes until browned on all sides.
Return the sautéed onions to the pot, and add minced garlic, diced green peppers, and fresh tomatoes. Stir in the spices.
Pour in 3 cups of beef broth and 1 cup of dry red wine. Increase heat to bring to a gentle boil.
Cover the pot and transfer it to the preheated oven. Let it braise for 1.5 to 2 hours.
After removing from oven, discard the bay leaf and adjust seasoning as needed. Serve in generous portions.
Garnish with freshly chopped parsley and enjoy with a side of spaetzle, mashed potatoes, or crusty bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 850mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 4mg

Notes

The flavors continue to develop over time, making leftovers even more delicious. Consider preparing a day in advance for enhanced taste.

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